Easy Chorizo and Potatoes

Ingredients

• 2.5 Pounds Potatoes (Yukon Gold, chopped small)
• 3 Ounces Chorizo (beef)
• 1 Clove Garlic
• Salt and Pepper (to taste)
• Cilantro (chopped, for garnish)
• Queso Fresco (or cotija cheese, for garnish)

Instructions

1. 1

   In a skillet over medium heat, add a drizzle of olive oil and the potatoes. Place a lid on the pan.

2. 2

   Cook, stirring occasionally until the potatoes are roasted and tender, about 10-15 minutes.

3. 3

   Remove the lid, adding a little more oil if needed and continue to cook the potatoes, increasing the heat to medium high if needed until browned, crispy sides show.

4. 4

   Meanwhile, in another pan, add the chorizo and garlic over medium heat. Place a splatter screen over the pan as it can be very messy. Cook, stirring occasionally for about 6 minutes.

5. 5

   Using a mesh strainer, strain any excess liquid from the chorizo.

6. 6

   Add the chorizo mixture to the potatoes and cook, stirring as needed until everything is evenly coated.

7. 7

   Sprinkle with a little salt and pepper to taste and serve immediately with fresh cilantro and queso fresco.